COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT
作者:
MÁRCIA C. YABU TANAKA,
MASSAMI SHIMOKOMAKI,
期刊:
Journal of Food Biochemistry
(WILEY Available online 1996)
卷期:
Volume 20,
issue 1
页码: 215-225
ISSN:0145-8884
年代: 1996
DOI:10.1111/j.1745-4514.1996.tb00552.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTMechanically deboned chicken meat (MDCM) from neck parts was digested with pepsin for 24 h at 4C. The solubilized collagens were subjected to salt fractionation both at acidic and neutral pH. The precipitates obtained after centrifugation, dialysis and lyophilization were quantitatively evaluated and collagen types were identified. The precipitate formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M‐Tris‐HCl, pH 7.5 buffer and further fractionated by sequential salt precipitation at 1.8, 2.5 and 4.5 M. Collagen types I, II, III and V were detected by electrophoresis techniques. Type I collagen was the major component. The presence of type II collagen indicated MDCM contained cartilaginous tiss
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